Zucchini and Mushroom Lasagna


I know you're all getting ready to celebrate the 4th, but let's not forget that other patriotic hero in our lives... the Zucchini.  I don't know, go with me here.  Along with chocolate and zucchini, another wonderful pairing is cheese and zucchini.  So when I gave birth to the 10 lb. vegetable, lasagna immediately sprung to mind.  And it was very, very delicious.  Roasting the zucchini first took it to a whole new level.  And, in place of traditional ricotta, I used goat cheese that the lovely people at Montchevre sent me awhile back.  Again, a new level was reached.  Simple flavors elevated to perfection.  I don't know, that seemed like something good to say.    

Zucchini and Mushroom Lasagna
(Serves 8-10)

1/2 lb. lasagna noodles (I used whole wheat)
3 T olive oil, divided
1 large zucchini, sliced lengthwise into thin pieces
1 pkg. sliced mushrooms
1 clove garlic, minced
1 24 oz. jar tomato sauce
8 oz. goat cheese, softened
1 egg
1 cup grated Romano cheese, divided
2 cups shredded Mozzarella cheese
Salt and pepper
Pinch of nutmeg

Preheat oven to 400.  Bring water in a large pot to boil.  Add 1 T of olive oil and a pinch of salt.  Drop in lasagna noodles, one by one, and boil for as long as directed on package (usually 8-10 minutes).  Drain and soak in a bowl of cold water until cooled.  Drain again and place on paper towel to dry, making sure to separate them so they don't stick together.  

While noodles are cooling in bowl, spread out zucchini on baking sheet.  Sprinkle with 1 T of olive oil and season with salt and pepper.  Roast in oven for roughly 20 minutes, until they start to caramelize.  Remove from oven and set aside.  Lower temp to 350.      

Heat up remaining T of olive oil over medium-high heat.  Add mushrooms and let caramelize (it helps if you don't over stir).  Add minced garlic and continue to sauté for another few minutes.  Season with salt and pepper.  Remove from heat and set aside.  

Lightly grease a 9x13 baking dish.  Begin by covering bottom of pan with 1 cup of tomato sauce.  Add 1/3 of lasagna noodles to cover pan.  Then add zucchini, followed by the mushrooms.  Add another layer of sauce to cover vegetables.

Add another 1/3 of the noodles on top of the sauce.  In a small bowl, stir together softened goat cheese, egg and 3/4 cup of the grated Romano, until it resembles a paste.  Drop by spoonfuls over the 2nd layer of noodles and smooth out with a spatula, completely covering the noodles.

Add the rest of the noodles, the rest of the sauce and finally the mozzarella cheese.  Sprinkle with the remaining 1/4 cup of Romano.  Bake uncovered for 40 minutes.

Happy 4th!  


Fun and Fearless in Beantown said...

I love the flavors in this vegetarian lasagna!

Gretchen said...

If it wasn't 100 degrees with 90% humidity here, I would make this. It looks delicious!

Linda said...

This looks amazing...yum! Your genius for roasting the zuc's first. I love zucchini week !!! Happy 4th of July and ....
I love you for all of the new zucchini recipes !!!

Jess said...

omg. *dies* i just ate the most greasy hashbrowns ever and now i'm hungry again....haha


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